Introduction
Roasted chicken legs with potatoes and carrots is a comforting one-pan meal that brings together juicy, flavorful chicken with tender vegetables roasted in a rich garlic herb sauce. The chicken legs develop a crispy golden skin while staying moist inside, and the potatoes and carrots soak up all the savory juices as they roast. This simple yet satisfying dish is perfect for family dinners or meal prep, offering a balance of protein and vegetables in every bite. Best of all, it requires minimal prep and cleanup. For the best results, roast everything at high heat to achieve crispy edges and deep flavor.
Ingredients
- 4 chicken legs (drumstick and thigh) (about 2 lbs / 900 g)
- 1 lb baby potatoes, halved (450 g)
- 2 cups carrots, sliced (250 g)
- 3 tablespoons olive oil (45 ml)
- 4 cloves garlic, minced
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (2 g)
- 1 teaspoon paprika (3 g)
- 1 teaspoon dried thyme or rosemary (2 g)
- 1 tablespoon lemon juice (15 ml)
- 1 tablespoon fresh parsley, chopped (optional)
Step-by-Step Instructions
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